| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Dutch | G b packers, Milwaukee j, Soups and s | 1 | Servings |
INGREDIENTS
| 6 | T | 3/4 stick butter |
| 6 | T | Flour |
| 1 | qt | Whole milk |
| 2 | c | Grated American cheese |
| 1/4 | c | 1/2 stick butter |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced green pepper |
| 1/2 | c | Diced onion |
| 1/2 | c | Diced carrots |
| 2 | c | Chicken stock |
| Salt and pepper to taste | ||
| Hot pepper sauce to taste | ||
| 6 | Whole green onions for | |
| garnish optional | ||
| Fresh minced parsley for | ||
| garnish optional |
INSTRUCTIONS
Melt 6 tablespoons butter in large pot or Dutch oven. Stir in 6 tablespoons flour. Cook over medium heat, stirring constantly, to make blond (light brown) roux. This will take about 5 minutes. Gradually stir in milk. Add cheese and remove from heat; cover to keep warm. In another pot over medium heat, melt butter. Add celery, green pepper, onion and carrots. Saute until soft. Add 2 cups chicken stock. Blend cheese mixture into stock mixture, gradually at first. Season with salt and hot pepper sauce to taste. Do not boil. Garnish each serving with whole green onion and minced parsley, if desired. Makes 6 to 8 servings. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #1006 by Dianne Larson Ward <dianne@olynet.com> on Jan 12, 1998
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